Where do you place your dough balls after they come out of the fridge so the temp is 50F. My kitchen room temp is usually 68-75F depending on season and a bit hotter in the summer.

Mark,

Your refrigerator temperature should be well below 50 degrees F, so there will be a finite time for the dough to reach 50 degrees F once you bring the dough to room temperature. All else being equal, that finite time will depend on the ambient room temperature. Pizza operators learn when to bring their dough balls out of the cooler to be able to use them to get consistent results no matter the room temperature.

I recently conducted several (about 25) dough tests where I brought the test dough balls out to room temperature to warm up. Over the period of the experiments, the room temperature where I live in Texas went from high (from around 80 degrees F) to fairly low for Texas (around 70 degrees F). I routinely took the temperature of the dough balls and found that the time that it took the dough balls to get to a temperature of about 55 degrees F varied in direct proportion to the room temperature. In my case, I was working with some fairly low hydration doughs and found that I could open up the dough balls more easily, and with a better balance between elasticity and extensibility, when the dough temperature was closer to 65-70 degrees F. Usually, I looked for the formation of soft bubbles in the dough balls to gauge when to use them.